Salmon Coconut Curry Recipe

Experience bold and vibrant flavors with this Salmon Coconut Curry recipe. Featuring tender salmon, creamy coconut milk, and fresh vegetables like broccolini and carrots, this dish is infused with the rich taste of Thai red curry. Perfect for a quick and nutritious dinner, it’s packed with protein, healthy fats, and essential nutrients. Garnished with fresh basil and cilantro, this one-pan meal is a versatile favorite that pairs beautifully with jasmine rice or low-carb options. Whether you’re looking for a simple weekday meal or an elegant dish for guests, this recipe delivers restaurant-quality results in your kitchen.

Ingredients

Main Ingredients:

• 1 pound fresh salmon, cut into 4 portions
• Salt & pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Sauce:

• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 heaping tablespoons Thai red curry paste
• 1/2 teaspoon fish sauce (optional but recommended)
• 1 (13.5-ounce) can full-fat coconut milk
• 1/2 teaspoon brown sugar
• 1/2 cup matchstick-cut carrots
• 1 heaping cup chopped broccolini
• 1 teaspoon lime juice

For Garnish:

• 2 tablespoons fresh basil, torn or chopped
• 2 tablespoons fresh cilantro, chopped

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Instructions

Prepare the Salmon

1. Pat the salmon pieces dry with a paper towel and season both sides with salt and pepper.
2. Heat a skillet over medium-high heat and add the olive oil and butter. Once hot, place the salmon skin-side down and cook for 5 minutes.
3. Flip the salmon and cook for an additional 2–3 minutes until nearly cooked through. Transfer to a plate. If desired, remove the skin.

Cook the Curry Base

4. Remove excess oil from the skillet, leaving about 1 tablespoon.
5. Add the onion and sauté for 3 minutes until lightly browned. Stir in the garlic and red curry paste, cooking for 1 minute until aromatic.
6. Add the fish sauce (if using), coconut milk, brown sugar, carrots, and broccolini. Simmer gently for about 5 minutes until the vegetables are tender-crisp.

Final Assembly

7. Stir in the lime juice and return the salmon to the skillet. Warm through for 2 minutes. Adjust seasoning with additional salt and pepper as needed.
8. Sprinkle with fresh basil and cilantro before serving.

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Why You’ll Love This Recipe

• Quick and Easy: Perfect for a flavorful dinner ready in under 30 minutes.
• Healthy and Balanced: Packed with omega-3s from salmon, vibrant vegetables, and creamy coconut milk.
• Restaurant-Style Flavor: The Thai red curry paste and fresh herbs bring bold, authentic flavors.

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Tips

• Don’t Overcook the Salmon: For tender, flaky salmon, cook until it just turns opaque.
• Fresh Ingredients Matter: Use fresh lime juice, basil, and cilantro for the best results.
• Adjust Spice Levels: Use more or less curry paste based on your spice tolerance.

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Variations and Substitutions

• Protein Options: Swap salmon with shrimp, chicken, or tofu for variety.
• Vegetables: Use bell peppers, snap peas, or zucchini if you don’t have carrots or broccolini.
• Coconut Milk: Opt for light coconut milk for a lower-calorie dish.

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FAQs

Q: Can I use frozen salmon?
A: Yes, thaw it completely and pat it dry before cooking to avoid excess moisture.

Q: Is fish sauce necessary?
A: While optional, it enhances the dish’s umami flavor. Soy sauce can be used as a substitute.

Q: How long does this dish keep?
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.

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Serving and Suggestions

• Serve with steamed jasmine rice, quinoa, or cauliflower rice for a complete meal.
• Pair with a simple cucumber salad or a side of spring rolls for a Thai-inspired dinner.
• Add a squeeze of lime juice over the finished dish for a burst of freshness.